Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods
Top Cited Papers
- 28 September 2004
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 91 (4) , 621-632
- https://doi.org/10.1016/j.foodchem.2004.06.031
Abstract
No abstract availableKeywords
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